Easy Green Chile Chicken Enchiladas

Green chile chicken enchiladas are a major twist on classic enchiladas that your whole family will enjoy! Filled with tender chicken, cream cheese, green chiles, and a whole lot of seasonings, you’re in for a Southwest American treat. Chicken Options When a recipe calls for pre-cooked chicken (like this green enchilada recipe!), there are several great options. You can use leftover chicken, but depending on the seasonings and flavors added, it may not work well in just any recipe. Consider some of these ideas instead: Rotisserie Chicken: Many American grocery stores sell cooked rotisserie chickens that you can buy and shred. Many stores are also now offering the rotisserie chicken pre-shredded and packaged too! Frozen Cooked Chicken: Check out the freezer section of your grocery store for pre-cooked chicken strips and pieces. Bake Your Own Chicken: Lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use. Boil Your Own Chicken: Place chicken breasts into a large pot of boiling water or chicken broth. Boil for 15 minutes, until chicken is cooked through. Shred or chop. Quick Skillet Chicken: Heat a large heavy skillet over medium-high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into skillet. Season with salt and pepper. Cook 5 to 7 minutes per side. Vegetable Add-On Ideas You can add some extra veggies to your green chile chicken enchiladas to make this dish even more filling. Below are some ideas, feel free to mix and match to your liking: Corn Spinach Black beans Zucchini Sweet potatoes. Bell peppers Ingredients: For the filling: 2 cups cooked shredded chicken (rotisserie chicken works well) 1 cup green enchilada sauce 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro Salt and pepper to taste For the enchiladas: 8-10 corn tortillas 1 cup green enchilada sauce 1 cup shredded Monterey Jack cheese Sliced green onions (optional, for garnish) Chopped fresh cilantro (optional, for garnish) Sour cream (optional, for serving) Instructions.... Instructions: Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray and set aside. In a mixing bowl, combine the shredded chicken, 1 cup of green enchilada sauce, shredded Monterey Jack cheese, chopped cilantro, salt, and pepper. Mix well to combine. Warm the corn tortillas in the microwave for about 20-30 seconds to make them pliable. Spoon a generous amount of the chicken filling onto each tortilla, then roll them up tightly. Place the rolled enchiladas seam side down in the prepared baking dish. Once all the enchiladas are assembled in the baking dish, pour the remaining green enchilada sauce evenly over the top. Sprinkle with the remaining shredded Monterey Jack cheese. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown and the enchiladas are heated through. Remove from the oven and let the enchiladas cool for a few minutes before serving. Garnish with sliced green onions and chopped cilantro, if desired. Serve with sour cream on the side.